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Ingredients

Directions

Gently stir vegetables, flour, eggs and salt in a bowl until blended

Heat a large nonstick skillet over medium heat. Add 1 teaspoon oil per batch of fritters. For each fritter, put 1/3 cup vegetable mixture in skillet and spread to a 3- to 4-inch circle. Cook 3 minutes per side until crisp outside and tender inside. To make preparation quick and easy, use the fine or medium shredding disks of a food processor. Serve with sour cream.